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Soup course

Explore 449 recipes, 27 articles, 19 galleries, 159 videos, and more

Escarole and Meatball Soup

Time:30 mins
Ingredients
  • 2 slices white bread, crusts removed
  • 1/4 cup whole milk
  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 1/3 cup finely chopped onion
  • 1 garlic clove, minced
  • 1/4 cup dried currants
  • 2 tablespoons fresh oregano, finely chopped
  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 cups homemade or low-sodium store-bought chicken stock
  • 1 head escarole (about 6 ounces), cut into 1/2-inch pieces
  • 1 can (15 ounces) kidney beans, rinsed
  • 1 small dried chile pepper, crumbled
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Roasted Chicken and Butternut Soup

Time:55 mins
Ingredients
  • 4 bone-in, skin-on chicken thighs
  • 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium
  • 1 small yellow onion, diced medium
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 4 cups low-sodium chicken broth or water
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 to 2 tablespoons fresh lemon juice
  • Fresh cilantro (optional)
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Curried Apple Soup

Time:40 mins
Ingredients
  • 1 tablespoon unsalted butter
  • 2 shallots, minced
  • 2 teaspoons freshly grated ginger
  • 1 1/2 tablespoons curry powder
  • 2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
  • 1 small russet potato, peeled and cut into 1-inch pieces
  • 1 teaspoon coarse salt, plus more for seasoning
  • 3 3/4 cups homemade or low-sodium canned chicken stock
  • 1/2 cup heavy cream or milk
  • Freshly ground pepper
  • Sour cream, for garnish
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Francisco's Yucca Soup

Ingredients
  • 3 whole boneless skinless chicken breasts
  • 4 garlic cloves, finely chopped
  • Coarse salt and freshly ground pepper
  • 12 cups water
  • 2 to 3 tablespoons extra-virgin olive oil
  • 4 teaspoons corante (Brazilian paprika)
  • 1 large onion, thinly sliced (about 2 1/2 cups)
  • 6 medium plum tomatoes, coarsely chopped (about 3 cups)
  • 2 pounds yucca, peeled and cut into 1/2-inch cubes
  • 4 cups Homemade Chicken Stock Homemade Chicken Stock
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • Pinch ground coriander
  • Pinch ground cumin
  • 1 bunch scallions, white and light green parts, thinly sliced crosswise (about 1 cup)
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Italian Bread and Cabbage Soup with Sage Butter

Ingredients
  • 3 quarts homemade or low-sodium store-bought chicken or vegetable stock
  • 1 savoy cabbage, stalks removed, outer leaves separated, washed, and roughly chopped
  • 2 large handfuls of kale, stalks removed, leaves washed and roughly chopped
  • 16 slices stale country-style or sourdough bread
  • 1 clove garlic, unpeeled and halved
  • Olive oil
  • 12 to 14 slices pancetta or bacon, coarsely chopped
  • 1 (4-ounce) can anchovy fillets in oil
  • 3 sprigs fresh rosemary, leaves only
  • 7 ounces fontina cheese, grated
  • 5 ounces freshly grated Parmesan cheese, plus more for serving
  • Sea salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 small bunch fresh sage, leaves only
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Chilled Fresh Pea and Buttermilk Soup

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The Seagrille Restaurant Clam Chowder

Ingredients
  • 100 quahog clams, cleaned
  • 1/2 pound bacon, chopped
  • 1 1/2 cups (3 sticks) unsalted butter
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 2 cups all-purpose flour
  • 1 tablespoon chopped fresh thyme
  • 5 bay leaves
  • Tabasco
  • 2 tablespoons Worcestershire sauce
  • Freshly ground white pepper
  • 16 cups heavy cream
  • 5 pounds peeled, chopped russet potatoes
  • Oyster crackers, for serving
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Chestnut-Mushroom Soup

Ingredients
  • 1 pound fresh chestnuts
  • 6 ounces cremini mushrooms
  • 2 ounces shiitake mushrooms, stems removed
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 small onion, chopped
  • 1 garlic clove, halved
  • 8 sprigs fresh thyme, plus leaves for garnish
  • 6 cups homemade or store-bought low-sodium chicken stock
  • 2 cups water
  • 1/2 cup heavy cream
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Curried Buttercup Squash and Apple Soup

Ingredients
  • 1 1/2 cups sour cream
  • 1/4 cup maple syrup
  • 2 teaspoons salt, plus more to taste
  • 1 cup pumpkin seeds, or pepitas, shelled
  • 8 tablespoons (1 stick) unsalted butter, plus more for pan
  • 2 buttercup or small butternut squash, sliced in half lengthwise
  • 2 medium onions, roughly chopped
  • 3 celery stalks, roughly chopped
  • 3 medium carrots, roughly chopped
  • 1/4 cup packed dark-brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon curry powder
  • 1/4 teaspoon cayenne pepper
  • 4 Macoun apples, peeled, cored, and roughly chopped
  • 2/3 cup brandy
  • 1/4 cup honey
  • Freshly ground black pepper
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Spring Greens Soup

Other Ideas:
Bibb lettuce, Dill, Leeks, Soups, Tarragon
Ingredients
  • 3 tablespoons unsalted butter
  • 4 cups (about 1 pound) finely chopped shallots
  • 4 cups (about 1 1/2 pounds) chopped leeks, white and light-green parts only
  • 4 cups (about 1 3/4 pounds) chopped sweet onions
  • 4 cups (10 ounces) chopped scallions, white and light-green parts only
  • 12 cups Homemade Chicken Stock Homemade Chicken Stock
  • 10 cups (about 2 pounds) chopped Boston or other soft lettuce, plus 1 leaf, julienned, for garnish
  • 6 tablespoons snipped chives
  • 1/2 cup packed fresh dill sprigs, plus more for garnish
  • 1 1/2 cups (about 2 1/2 bunches) packed fresh tarragon leaves, plus more for garnish
  • 1 cup (about 1 bunch) packed fresh flat-leaf parsley leaves
  • Coarse salt and freshly ground pepper
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